Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland; UMR A02.102, PAM-PAPC Lab,Université Bourgogne Franche-Comté, 1 Esplanade Erasme, 21000, Dijon, France.
Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 159c Nowoursynowska St., 02-776, Warsaw, Poland.
Int J Biol Macromol. 2017 May;98:348-356. doi: 10.1016/j.ijbiomac.2017.01.122. Epub 2017 Jan 28.
Food preservation is mostly related to packaging in oil-based plastics, inducing environmental problems, but this drawback could be limited by using edible/biodegradable films and coatings. Physical and chemical properties were assessed and reflect the role of the starch type (wheat, corn or potato) and thus that of the amylose/amylopectin ratio, which influences thickness, colour, moisture, wettability, thermal, surface and mechanical properties. Higher amylose content in films induces higher moisture sensitivity, and thus affects the mechanical and barrier properties. Films made from potato starch constitute a greater barrier for oxygen and water vapour though they have weaker mechanical properties than wheat and corn starch films. Starch species with higher amylose content have lower wettability properties, and better mechanical resistance, which strongly depends on the water content due to the hydrophilic nature of starch films, so they could be used for products with higher water activity, such as cheese, fruits and vegetables. It especially concerns wheat starch systems, and the contact angle indicates less hydrophilic surfaces (above 90°) than those of corn and potato starch films (below 90°). The starch origin influences optical properties and thickness: with more amylose, films are opalescent and thicker; with less, they are transparent and thinner.
食品保鲜主要与油基塑料包装有关，会引发环境问题，但这一缺点可以通过使用可食用/可生物降解的薄膜和涂层来加以限制。对物理和化学性质进行了评估，反映了淀粉类型（小麦、玉米或土豆）的作用，以及直链淀粉/支链淀粉比例的作用，这影响了薄膜的厚度、颜色、水分、润湿性、热学、表面和机械性能。薄膜中直链淀粉含量越高，对水分的敏感性就越高，从而影响机械性能和阻隔性能。由马铃薯淀粉制成的薄膜对氧气和水蒸气的阻隔性更强，但机械性能比小麦和玉米淀粉薄膜差。直链淀粉含量较高的淀粉种类润湿性较差，机械强度更高，这强烈取决于水分含量，因为淀粉薄膜具有亲水性，因此可用于水分活度较高的产品，如奶酪、水果和蔬菜。这尤其与小麦淀粉系统有关，接触角表明其表面的亲水性（大于 90°）不如玉米和马铃薯淀粉薄膜（小于 90°）。淀粉来源影响光学性能和厚度：直链淀粉含量越高，薄膜越不透明、越厚；直链淀粉含量越低，薄膜越透明、越薄。
